Of course the younger generation is getting to that total
ignorance state that Orwell predicted.

Luckily for the species, not all of them!

We shall see. Actually, we shan't, but a few
generations beyond will.

Lithuanian Braised Lamb

boiling the meat beforehand is an interesting wrinkle. Browned
meat is generally better than unbrowned meat

I agree but I tend to post recipes like these as they were written.

For sure, if you are representing something
from a source, I figure what you offer should
be pretty close to what the source says. I will
fix stuff but if it's substantial I'll make a
note of that.

Prepare turbot.
Make a cut on its ventral side, the lightest side, near
the gills, and remove its viscera.
Cut its fins all around and remove its tail.

But that leaves the backbone in. Here's how to fillet a flatfish;
it's a bit different than a "regular" fish.

Many cultures don't fuss about fishbones (as
with cherry pits, drumstick bones, and so on.
For example, Chinese fish are served with bones,
and the issue is dealt with as table.

https://tinyurl.com/turbot-fillets

Thanks. I've done only macro flatfish, and not
often at that.

Here; they fry the onions but not the meat before stewing ...
Title: Macedonian Chomlek

Frying something makes more flavor than frying
nothing. I suppose that if one gets used to the
texture of unfried meat, browning might cause
a dissonance, so why rock that particular boat.

---------- Recipe via Meal-Master (tm) v8.00

Title: Hot Horseradish Sauce
Categories: Sauces, Penn dutch
Yield: 1 servings

1/2 c Horseradish, grated 1/4 c Cream
1 x *or: 1/4 c Milk
1 t Flour 1 ea Egg yolk
1 T Butter 1/8 t Pepper
1 x Paprika

Put the grated horseradish into a small earthen cooking vessel; add the
flour, salt, paprika and butter; pour in the cream and let cook until
thick
and smooth. Keep stirring constantly. Move to the back of the stove and
add
the egg yolk, stirring rapidly. Cook for 30 seconds and serve at once.
This
sauce may be eaten as a relish with hot roast or boiled beef. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.

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